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Monday, December 8, 2014

Potato-Broccoli Soup #Slow Cooker

Potato Soup is a great comfort food. Rich, creamy, hearty and filling. Perfect to have for lunch or dinner. In this recipe, basic potato soup is dressed up with some broccoli, sharp cheddar cheese, and sour cream. This means extra flavor and goodness blended into a rich and creamy soup.

The ingredients in this recipe are cooked in a slow cooker for about 7 hours. Once the potatoes are tender, the ingredients are pureed with an immersion blender. Add a few more ingredients and your soup is ready to serve.

Directions:1. Combine potatoes, onion and garlic in slow cooker. Add 1 can of the broth, the evaporated milk, 1/2 teaspoon of the salt and the nutmeg. Cover and cook on HIGH for 3 hours or LOW for 7 hours.2. Place broccoli in a microwave-safe bowl and add 1/2 cup water.Cover with plastic and microwave 3 to 4 minutes, until tender. Set aside 1 1/2 cups of the broccoli, add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of the cheddar. Puree with an immersion blender until completely smooth.3. Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper. Ladle into bowls and sprinkle with chives or bacon just before serving.

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Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.